Wild Mushroom and Thyme Risotto

Ingredients

• 1,5 cup Arborio rice
• 340 g cremini mushrooms, sliced
• 0,5 cup dried porcini mushrooms
• 6 cup vegetable stock
• 0,5 cup dry white wine
• 1 unit shallot, finely diced
• 3 unit garlic cloves, minced
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup Parmesan, grated
• 1 tbsp fresh thyme leaves

Instructions

1. 1

   In a small saucepan, warm 6 cups (1.4 L) vegetable stock over low heat and keep it barely simmering.

2. 2

   Rehydrate 1/2 cup (15 g) dried porcini in 1 cup (240 ml) of the hot stock for 10 minutes, then chop and reserve the soaking liquid.

3. 3

   In a wide heavy pot, melt 2 tbsp butter with 2 tbsp extra-virgin olive oil over medium heat. Add 12 oz (340 g) sliced cremini mushrooms and sear undisturbed 3-4 minutes until deeply golden. Add the porcini, season with salt, cook 2 minutes, then set aside.

4. 4

   Lower heat to medium, add 1 finely diced shallot and 3 minced garlic cloves; sweat 3 minutes until translucent without colouring.

5. 5

   Add 1 1/2 cups (300 g) Arborio rice and toast 2 minutes, stirring, until the edges turn glassy.

6. 6

   Deglaze with 1/2 cup (120 ml) dry white wine, scraping the bottom, and simmer until fully absorbed.

7. 7

   Add the porcini soaking liquid, then ladle in hot stock 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next, about 18-20 minutes total.

8. 8

   When the rice is al dente and creamy, fold in the mushrooms, 2 tbsp cold butter, 3/4 cup (75 g) grated Parmesan and 1 tbsp fresh thyme leaves.

9. 9

   Rest off heat 2 minutes, adjust with salt and cracked pepper, and serve immediately with an extra shower of Parmesan.